Imagine a pasta dish that combines the luxurious golden threads of saffron, the silky richness of coconut milk, and the bright burst of cherry tomatoes—all dancing together in one extraordinary culinary creation. This Pasta with Saffron Tomato Coconut Milk is not just a meal; it's a sensory journey that transforms ordinary ingredients into an extraordinary dining experience. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe promises to elevate your cooking game and tantalize your palate with its unique flavor profile.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz pasta
- 1 can coconut milk
- 1 cup cherry tomatoes, halved
- 1 teaspoon saffron threads
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by bringing a large pot of salted water to a rolling boil. The water should be generously salted to enhance the pasta's flavor.
- While the water is heating, prepare the saffron by gently crushing the threads and steeping them in 2 tablespoons of hot water. Let sit for 5-7 minutes to release their rich, golden color and aromatic flavor.
- Add the pasta to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add halved cherry tomatoes and sauté for 3-4 minutes until they begin to soften and release their natural juices.
- Pour in the coconut milk and steeped saffron, stirring to combine. Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld together.
- Add the drained pasta to the skillet, tossing gently to coat with the saffron-coconut sauce. If the sauce seems too thick, add reserved pasta water to reach desired consistency.
- Season with salt and freshly ground black pepper to taste. The sauce should be creamy and have a delicate golden hue from the saffron.
- Transfer to serving plates and garnish generously with fresh chopped cilantro. Serve immediately while hot.
Tips
- Saffron Quality Matters: Use high-quality, pure saffron threads for the most vibrant flavor and color. A little goes a long way, so invest in good saffron.
- Steeping Technique: Always steep saffron in hot water or liquid before adding to your dish. This helps release its full aromatic potential and ensures even color distribution.
- Pasta Perfection: Cook your pasta just shy of al dente, as it will continue cooking slightly when mixed with the sauce. Reserve pasta water to help adjust sauce consistency.
- Low and Slow: When simmering the coconut milk and saffron, keep the heat low to prevent separation and maintain a smooth, creamy texture.
- Fresh Garnish: The fresh cilantro isn't just for looks—it adds a bright, herbal note that cuts through the richness of the coconut milk.
- Quick Serving: This dish is best served immediately while hot and the sauce is at its creamiest. Have your serving plates ready before the final mixing.
Nutrition Facts
Calories: 479kcal
Carbohydrates: g
Protein: 12g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
